Step 1

For the red dough, put 2 cups of the flour in a mixing bowl

Step 2

Combine the eggs, beets and harissa in a blender and puree until smooth

Step 3

Pour the puree into the flour and stir to combine, adding more flour as necessary to form a mass

Step 4

Turn the dough onto a floured surface and knead until smooth

Step 5

Wrap in plastic and allow to rest for 30 minutes

Step 6

For the green dough, put 2 cups of the flour in a mixing bowl

Step 7

Combine the eggs and spinach in a blender and puree until smooth

Step 8

Pour the puree into the flour and stir to combine, adding more flour as necessary to form a mass

Step 9

Turn the dough onto a floured surface and knead until smooth

Step 10

Wrap in plastic and allow to rest for 30 minutes

Step 11

For the filling, in a small saucepan, melt the butter over medium heat until it starts to bubble and smell nutty

Step 12

Add the chopped rosemary and stir for 30 seconds

Step 13

Add the peas and cook, stirring frequently, until warmed through

Step 14

Season with salt and pepper

Step 15

In a blender or food processor, combine the pea mixture and ricotta and blend until smooth and uniform, scraping down the sides of the blender or processor as necessary

Step 16

The filling should be the texture of soft serve ice cream

Step 17

Add the Parmigiano-Reggiano and lemon zest (if using) and pulse until just combined

Step 18

Spoon the filling into a piping bag and chill until needed

Step 19

To form the tortellini wreaths, work with golf ball-size pieces of both the red and green dough, keeping the remaining dough wrapped

Step 20

Sheet the dough to the third-thinnest setting on a pasta machine, folding it onto itself and keeping it well-floured until it is a long, rectangular sheet

Step 21

Cut the pasta sheet into 2-inch squares and place a teaspoon-size dollop of filling in the center of each one

Step 22

Fold the pasta squares diagonally over the filling to form triangles

Step 23

Pinch the ends of one triangle together to form a tortellino

Step 24

Alternating colors of pasta, form each subsequent tortellino by pinching the ends together after looping through the original tortellino

Step 25

This will create a daisy chain of sorts

Step 26

An ideal serving size is 12 or 14 tortellini

Step 27

To determine exactly how many tortellini to loop together per serving, place your wreath on the plates you plan to use

Step 28

Make sure the wreath is no larger than the dinner plate

Step 29

Repeat the process until you have made enough wreaths to serve your guests

Step 30

Store in the refrigerator, uncovered, on a semolina-dusted, parchment-lined sheet pan or pasta drying tray for up to 48 hours

Step 31

To boil the wreaths, bring a gallon of water to a boil in a large, wide stockpot or casserole

Step 32

Add the salt and boil the wreaths for 3 to 4 minutes, gently placing them in and removing them from the water using a large spider or spatula

Step 33

Toss gently with your desired sauce and serve immediately